Modes

Ingredients

• 6 skin-on, bone-in chicken thighs (about 2½ lb. total)
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• 3 large leeks, white and pale green parts only, sliced ½" thick
• garlic cloves, thinly sliced
• 2 lemons
• 2 bay leaves
• ½ cup dry white wine
• 1 cup water
• 1 cup frozen peas
• 1 cup mint leaves, torn if large

Instructions

Pat chicken thighs dry and season generously all over with salt. Allow to sit in the fridge uncovered overnight.

Remove from the fridge 1 hour before ready to cook. Preheat Wolf Convection Steam Oven on mode Convection Steam to 400 degrees.

Heat oil in a large high-sided or cast-iron skillet over medium. Cook chicken, skin side down, undisturbed, until thighs release easily from the pan, about 5 minutes. Continue to cook until evenly golden brown, about 5 minutes more. Transfer chicken to a plate, skin side up.

Pour out all but 2 Tbsp. fat from the skillet and return to medium heat. Add leeks and garlic and cook, stirring occasionally, until slightly softened, about 3 minutes. Use a vegetable peeler to shave 9 large strips of peel from the lemons and place strips and bay leaves into a skillet with leeks and garlic and cook, stirring, until fragrant, about 30 seconds. Pour in the wine, scraping up any brown bits stuck to the bottom of the pan with a wooden spoon. Cook until the wine is almost completely evaporated. Add water and bring to a simmer. Return chicken to skillet, arranging skin side up. Transfer skillet to Convection Steam Oven; roast chicken until cooked through and juices run clear when poked with a paring knife, 20-25 minutes. Remove from oven and transfer chicken to a plate, skin-side up.

In the same skillet over medium heat cook peas just until warmed through, about 2 minutes. Toss in mint; season with more salt if needed. Arrange vegetables and chicken in a large shallow bowl or on a platter. Serve with lemon wedges and crusty bread to soak up all the juices.